St. Louis Spares

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Houndstooth

Fire Starter
Original poster
Oct 15, 2022
33
44
Utah
I’ve been having smoked meat withdrawals and we’re not quite ready to re-stock with our annual Berkshire so I asked the Wife if she would pick up a 3 pack of Ribs from Costco. Only $30 which ain’t a bad deal as far as I’m concerned.
Squirted with some yellow mustard and rubbed em’ down with a “Yardbird” & “Meat Mitch” mix.
CDC2F06A-06DE-4ADB-B53A-8ED6B96160A3.jpeg

3 hours at 225F
5E5CBA3E-45A7-489B-B242-BEAE82D347C6.jpeg

Moped on some “finishing sauce” we use this stuff on everything. Wrapped it up in butcher paper. First time using butcher paper on ribs. We normally use foil but I took the bait on the peach paper fad and now it needs using up.

After an hour we unwrapped and slathered on the sauce. We wanted a sweet sauce this time so I cheated and threw down some blues hog.
After another hour we took it off and let rest for 5-10 minutes.
D252A759-19B9-48BC-A21D-B55F7EE68EBB.jpeg

4EA13D64-12D4-465F-91DA-74A165E93A7C.jpeg

So the end result…. There were some crispy bits and instead of a 3-1-1 this rack would have benefited from a 3-1-0.5.
I’m really trying to use my senses more and more to determine “done-ness” instead of time and temp. We’ll log this into the diary and continue down the rabbit hole. Two more racks left and I do believe we’re going to do a Mexican style crockpot with one of them.
 

Houndstooth

Fire Starter
Original poster
Thread starter
Oct 15, 2022
33
44
Utah
Thanks everybody. Looking at the “100’s of hours wasted” and “Al’s method” threads, I’m going to probe em’ next time and see what happens. I’m sure they’ll turn out amazing. I’ll keep you all posted.
 

DRKsmoking

Smoking Guru
OTBS Member
SMF Premier Member
Jan 27, 2021
5,646
4,493
Middle Sackville, Nova Scotia ,Canada
So many people and so many ways to do them ,
The peoples ribs? What you cooking up the there in the frigid north?
Jim

Now that I read it back .... sounds a little strange, OR does it
Middle name Dommer,

Salt and Pepper, little sweet Baby rays , Mmmmmm Good

Ha Ha , I kill me


David
 

Big Grouch

Smoke Blower
Mar 11, 2021
122
115
Those should be on a billboard advertising ribs! What was your opinion on the peach paper vs. foil? I'm in the same boat, I have about 1.3 miles of butcher paper I'd like to start using up, and ribs going on today.
 

negolien

Master of the Pit
SMF Premier Member
Jan 1, 2020
1,715
1,373
Sacramento, Calif.
I’ve been having smoked meat withdrawals and we’re not quite ready to re-stock with our annual Berkshire so I asked the Wife if she would pick up a 3 pack of Ribs from Costco. Only $30 which ain’t a bad deal as far as I’m concerned.
Squirted with some yellow mustard and rubbed em’ down with a “Yardbird” & “Meat Mitch” mix.
View attachment 648315
3 hours at 225F
View attachment 648384
Moped on some “finishing sauce” we use this stuff on everything. Wrapped it up in butcher paper. First time using butcher paper on ribs. We normally use foil but I took the bait on the peach paper fad and now it needs using up.

After an hour we unwrapped and slathered on the sauce. We wanted a sweet sauce this time so I cheated and threw down some blues hog.
After another hour we took it off and let rest for 5-10 minutes.
View attachment 648385
View attachment 648386
So the end result…. There were some crispy bits and instead of a 3-1-1 this rack would have benefited from a 3-1-0.5.
I’m really trying to use my senses more and more to determine “done-ness” instead of time and temp. We’ll log this into the diary and continue down the rabbit hole. Two more racks left and I do believe we’re going to do a Mexican style crockpot with one of them.
Sounds about right I do a 3 1 .5 most times. i usually only change the first 3 hours as I wrap when i get a decent bark and color.
 
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Houndstooth

Fire Starter
Original poster
Thread starter
Oct 15, 2022
33
44
Utah
Those should be on a billboard advertising ribs! What was your opinion on the peach paper vs. foil? I'm in the same boat, I have about 1.3 miles of butcher paper I'd like to start using up, and ribs going on today.
Haha! Thanks Big Grouch!
I like the paper. It seems to keep the ribs a little dryer if that makes sense. Not so steamy.
How’d the ribs end up for ya?
 

Houndstooth

Fire Starter
Original poster
Thread starter
Oct 15, 2022
33
44
Utah
Sounds about right I do a 3 1 .5 most times. i usually only change the first 3 hours as I wrap when i get a decent bark and color.
I’m trying to keep my ears open. The meat will talk to you if you listen. 😎
 

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